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Originally shared on the web 06/27/2011

5 eggs
1-2/3 c. sugar
1-1/4 c. unsalted butter, diced and softened
2 T. kirsch liqueur or blackberry syrup
1 t. baking powder
1/8 t. salt
2-1/2 c. all-purpose flour, divided
1-1/2 c. raspberries
1-1/2 c. blueberries or blackberries
Garnish: powdered sugar

Combine eggs and sugar in a large bowl; set aside. Beat butter and liqueur or syrup until fluffy using an electric mixer; add to egg mixture. Add baking powder, salt and all except 2 tablespoons flour. Beat until well-blended and no lumps remain; set aside. Combine berries and remaining flour; toss to coat berries. Gently fold berries into batter. Pour into a greased and floured Bundt pan. Bake at 325 degrees until a wooden pick inserted into center comes out clean, about one hour. Remove from oven and let cool in the pan for 20 to 25 minutes; turn out onto a wire rack to cool completely. Sprinkle top of cake with powdered sugar. Serves 10 to 12.